Crispy Mozzarella Stuffed with Panzanella

Method

1. Cut the stale bread into small cubes.
2. Cut the tomatoes into small cubes and add them to the bread.
3. Add a pinch of salt, some pepper, a drizzle of oil, and a splash of vinegar. Mix and let it marinate for at least 10 minutes.
4. Take a buffalo mozzarella and cut a slice.
5. Place it on a plate and microwave on maximum power for 30 seconds. The mozzarella should become very elastic.
6. Stretch the mozzarella as much as possible, creating a sort of sheet.
7. Place a spoonful of panzanella in the center and close the mozzarella.
8. Press firmly to seal. Some whey will come out, but that's fine.
9. Place on a plate and let it rest in the refrigerator.
10. Now bread the mozzarella: first in flour, then in egg, finally in breadcrumbs.
11. Heat oil to 180°C and fry the mozzarella until golden.
12. Serve the crispy mozzarella on a bed of arugula with a pinch of salt and a drizzle of oil.